Mexican Pork & Corn-Studded Rice Fiesta
with Avocado Salsa, Cheesy Corn Chips & Dips
You won’t be able to look past this flavour-packed Mexican feast. Mexican fiesta-spiced tender pork tenderloin meets corn-studded rice, refreshing avo salsa and cheesy corn chips for crunch. Finish it all off with some of our favourite dips - sour cream and chargrilled capsicum relish - deliciosa!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Avocado
1 tin
Sweetcorn
1 sachet
Coriander
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Corn Chips
(May be present: Milk, Sesame, Soy)
1 packet
Sour Cream
(Contains: Milk; )
1 sachet
Chilli Flakes
1 sachet
Mexican Fiesta Spice Blend
1 packet
Basmati Rice
1
Lemon
2
Garlic
300 g
Tenderised Pork Fillet
1
Radish
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1.5 cup
water
½ tbs
honey
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Finely chop garlic. Drain sweetcorn. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook sweetcorn, garlic and a pinch of chilli flakes (if using) until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, in a large bowl, combine tenderised pork fillet, Mexican Fiesta spice blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork, turning, until browned all over, 4 minutes. • Transfer to a lined oven tray. Roast pork for 15-16 minutes for medium, or until cooked to your liking. • Drizzle over the honey and cover with foil. Set aside to rest for 10 minutes.
• Slice avocado in half, scoop out flesh and roughly chop. Finely chop radish and coriander. Zest lemon to get a pinch, then slice into wedges.
• In a baking dish, place corn chips and sprinkle over shredded Cheddar cheese. • Bake until golden, 5-7 minutes.
• Meanwhile, in a medium bowl, combine avocado, radish, coriander, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Slice pork. Add lemon zest to the rice. • Bring Mexican pork tenderloin, confetti corn rice, avocado salsa and cheesy corn chips to the table to serve. • Serve with sour cream, chargrilled capsicum relish and any remaining lemon wedges. Enjoy!
